Spanish Baked Rice with Chicken and Lemon Recipe
This bake is a bit like a simplified oven paella, but with a distinct lemon note. In Spanish homes, dishes like this often appear on the Sunday table, when the family gathers for lunch and you need to feed several people from one large dish. The flavor is light and citrusy, yet filling thanks to the rice and pieces of chicken.
An easy, oven-baked take on Spanish-style rice that brings together the comfort of a one-dish family meal with bright, fresh lemon flavor. It feels festive like paella but is simple enough for a relaxed Sunday lunch.
Chef's tips
Use a good-quality, flavorful chicken stock, as it strongly influences the final taste of the rice. Don’t skip toasting the rice briefly in the pan – it helps the grains stay separate and absorb the aromatic stock better. Avoid stirring the rice once it’s in the baking dish; this keeps the texture light and prevents it from turning mushy.
How to serve
Serve straight from the ovenproof dish placed in the center of the table so everyone can help themselves. Add a bowl of lemon wedges, a simple green salad, and some crusty bread to soak up the juices. It also works well as part of a tapas-style spread with olives, marinated vegetables, and a light dessert like citrus sorbet.
Ingredients
- rice - 250 g
- chicken thighs - 400 g
- chicken stock - 700 ml
- lemon - 1 piece
- bell pepper - 1 piece
- green peas - 100 g
- onion - 1 piece
- garlic - 2 cloves
- smoked paprika - 1 teaspoon
- olive oil - 3 tablespoons
- salt
- black pepper
- flat-leaf parsley chopped - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Cut the chicken into larger cubes (about 3 cm), season with salt, pepper, and half of the smoked paprika.
- Peel the onion and finely dice it. Peel the garlic and chop it finely. Remove the seeds and membranes from the bell pepper and cut it into strips.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chicken and fry for 5–6 minutes, until browned on the outside. Transfer the meat to an ovenproof dish.
- In the same pan, add 1 tablespoon of olive oil, add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for another 30 seconds, stirring.
- Add the rice to the pan, add the remaining smoked paprika and fry for 1–2 minutes, stirring, until every grain is coated in fat and slightly warmed through.
- Transfer the rice with the onion to the ovenproof dish, spreading it in an even layer between the pieces of chicken. Add the pepper strips and frozen peas.
- Scrub the lemon thoroughly, finely grate the zest (only the yellow part), and squeeze the juice into a small bowl, watching out for seeds. Mix the zest and juice with the stock.
- Pour the lemon stock over the contents of the ovenproof dish so that the rice is completely covered with liquid. Gently shake the dish so the liquid reaches everywhere, but do not stir with a spoon.
- Cover the dish with a lid or aluminum foil and place in the oven for 25 minutes. After this time, remove the cover and bake for another 10–15 minutes, until the rice has absorbed the liquid and the top is lightly browned.
- After taking the dish out of the oven, let the bake rest for 5 minutes so the rice can “relax.” Sprinkle with chopped parsley and serve with extra lemon wedges if you like a stronger citrus flavor.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu w piekarniku lub na patelni dodaj 2–3 łyżki wody lub bulionu, żeby ryż nie był suchy. Po zamrożeniu najlepiej rozmrażać w lodówce przez noc, a potem podgrzać na patelni pod przykryciem.
